Es Todo Pintxos
By Robert Aguilera & Jason Sobocinski
May 7, 2006

Pa amb Tomaquette
Rustic Toasts Rubbed with Garlic and Tomato

Mista de Tapanade
Gaeta Olives with figs and Boquerones
Vegetable Pate
Piperade

Fried Long Peppers
Spicy peppers flash fried and served up room temperature, addictive.

Bread bowl of Mushrooms Roquefort and Banyuls vinegar
A rustic loaf hollowed out and filled with sauteed mushrooms sheep's milk blue cheese and Banyuls

Duck Magret & Walnut Sauce
Cured thinly sliced duck wrapped around a puree of walnuts and oil served along our handmade Pork Tamales

Selection of Cheese with Miguel Gorry and Caramelized Walnuts
Cheeses: Chevre de Collines, Las Mil Ovejas & Persille de Malzieu

Espresso with Durand Chocolate Dipped Lemon Peel 
Stove top espresso served with Candied lemon peel dipped in French Chocolate

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